Pelican
By VicentaLakin
June 16, Chongqing. This week, the programme will not be held, but will only be needed to review the articles and films of the television column reporters. At the end of today ' s work, he sat quietly at his desk, watched the food and the treasures and went home to cook. Dinner is light, porridge, porridge and pot of potatoes. Pelican, very simple and healthy. Garlic with oily fragrance。
Recipe Recommendations
- lettuce appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- starch appropriate amount
- salty and fresh
- other
- ten minutes
- simple
Steps for Pelican
1
The lettuce is washed, the boiler is boiled, the oil and a small tea spoon salt are fed into the table, and the lettuce is released until it is released. (The oil forms a protective membrane on the face of the lettuce, so that the moisture is not lost, so that it remains thin and green
2
Garlic scraps, a ton of oil, a ton of water, a ton of starch, and a ton of juice。
3
The bottom oil is in the pot, and then the garlic is in the little fire。
4
Let's just boil it up and pour it on the lettuce. Combination when eating。Pelican Make Tips
P.S. 1: When blanching green vegetables like lettuce, adding a little cooking oil and salt to the pot helps keep them bright green and tender.
2. Stir-fry over low heat to bring out the garlic aroma.
3. Oyster sauce should not be cooked at high temperatures, or it will lose its unique umami flavor. It is best to use medium or low heat, or add it during the final stage of cooking.
4. When using oyster sauce for seasoning, it is best not to combine it with spicy seasonings, vinegar, and sugar to avoid masking its unique umami flavor. Additionally, since oyster sauce itself has a slight sweetness and saltiness, you should use salt sparingly.